The classic potluck broccoli salad with a twist! Featuring a sweet and spicy nut brittle topping and a tangy tofu dressing, this salad is a crowd-pleaser. Perfect for bringing to gatherings and impressing everyone with your “inventive” recipe!
12ounces340 g extra-firm tofu, drained and pressed
½cup120 ml canola oil
3tablespoons45 ml apple cider vinegar
2tablespoons42 g agave nectar
1teaspoononion powder
1teaspoongarlic powder
½teaspooncayenne pepper
Salt and pepperto taste
For the salad:
2pounds910 g broccoli florets, raw or lightly steamed
1cup160 g diced red onion
1cup120 g raisins
½cup50 g imitation bacon bits, store-bought or homemade
Instructies
Make the brittle: Preheat the oven to 450°F (230°C, or gas mark 8).
Line a baking sheet with parchment paper.
Spread the cashews in a single layer.
In a bowl, mix together the brown sugar, agave, and cayenne.
Sprinkle over the cashews.
Bake for 5 to 7 minutes until the sugar is bubbling (watch carefully to avoid burning).
Remove from the oven, let cool for 10 minutes, then place in the freezer to cool completely.
Make the dressing: Blend together tofu, canola oil, apple cider vinegar, agave nectar, onion powder, garlic powder, cayenne, salt, and pepper until smooth.
Make the salad: In a large bowl, combine the broccoli, red onion, raisins, and bacon bits.
Drizzle the dressing over the salad and toss to coat.
Serve immediately or refrigerate.
Add the brittle, broken into bite-size pieces, just before serving.
Notes / Tips / Wine Advice:
Serving Tip:This salad is perfect for potlucks or as a side dish for any barbecue or picnic. For an extra twist, add some crunchy croutons or toasted sunflower seeds before serving.Wine Advice:Pair with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement the sweetness of the dressing and the spice of the brittle.